Using mixed spice, fresh and crystallised ginger to warm your midwinter pudding right up.
If you don’t like ginger, you can simply take it out and you’ll have a gorgeous sticky date recipe as well.
This recipe would be the perfect addition to your Matariki feast, using simple ingredients to make a delicious whanau-friendly treat.
It can easily be multiplied for larger groups as well.
Paired with runny or whipped cream or ice cream, a steaming hot pudding oozing with dark caramel sauce and aromatic spices, itʼs incredibly moreish.
Sticky ginger toffee pudding
SERVES: 6
For the pudding
1 tsp baking soda
1 cup boiling water
¾ cup butter
1½ tsp minced ginger
1 cup dark cane brown sugar (you can use standard brown sugar)
½ cup golden syrup
3 eggs
2 cups self-raising flour
½ tsp salt
½ tsp mixed spice
½ cup crystallised ginger, finely chopped
For the sauce
½ cup butter, salted
1 cup dark cane brown sugar (once again this can be substituted if you’d prefer a lighter flavour)
½ tsp mixed spice
1 cup golden syrup
1 cup runny cream
Method
Firstly, you’ll want to preheat your oven to 180°C fan bake, and you’ll want to butter a 22cm x 8cm bundt cake pan (if you don’t have one, then any oven-suitable dish similar in size will work well).
Butter the whole pan until it’s fully covered, add a tablespoon of flour and shake around the pan until fully dusted all over - this should stop the pudding from sticking to the pan.
Start by boiling your water and finely chopping your dates. In a small bowl add in your dates, sprinkle over the baking soda and pour over the boiling water. Cover with a towel and come back to this later.
In a small saucepan add your butter and ginger to melt together. Add this to a medium mixing bowl with the sugar and golden syrup. Mix on medium speed, making sure it’s fully combined.
Start adding in your eggs one at a time, making sure to mix them in well.
Add the flour, salt, mixed spice and crystallised ginger. Fold this in slowly by hand, then add your thick date mixture from earlier. Mix on low until it has just combined.
Once your mixture has come together scrape it into your cake pan and place in the middle shelf of your oven. Set the timer for 30 minutes. Once you’ve done this you can start on your sauce.
Sauce
To make the sauce, add the butter, sugar, mixed spice and golden syrup to a small saucepan, pop it on to a medium heat and keep stirring so it doesn’t burn or stick to the bottom.
Once the caramel is thick and bubbling away, slowly add the pouring cream. Keep stirring until it fully comes together to make a gorgeous aromatic sauce. Continue to cook the sauce for about 10 minutes. Take off heat and leave aside for later.
Serving
When the timer goes off take the pan out of the oven. If you can insert a skewer and it comes out clean it’s cooked. Another way to check is by lightly pushing down on the top and if it bounces back, it will be cooked through.
Let it rest in the pan for five to 10 minutes, then, using a serving plate, place it over the pan and flip it over so that the pudding will turn on to the dish for serving.
Let sit on the plate without moving the pan for a couple of minutes. While this is sitting, you can reheat your sauce just so that it's hot enough to pour nicely over the pudding.
Take the bundt pan off your pudding and cover with your sauce and serve with your choice of creams or even just as it is. Enjoy!
